Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Fresh Basil

This pasta salad is great. Found it on PW's website.  I will definitely be making it again and again. It can be served as either a main dish or as a side with some type of meat. This pasta salad was very easy to throw together. It's a nice 30 minute meal!

Quotes from the taste testers:

"This is the best pasta salad I've ever had!"

"Freaking delicious."

Make it.

Makes 8 servings.
Total cook and prep time: 25 minutes.

Here's what you'll need:

• 12 oz penne pasta
• 1/2 c mayonnaise
• 1/4 c whole milk
• 4 T white vinegar
• 1  1/2 tsp adobo sauce from chipotle peppers (or 1 chipotle pepper, minced)
• 1/2 tsp salt
• ground black pepper, to taste
• 10 oz  grape tomatoes, halved lengthwise
• 1/2 lb smoked gouda cheese, cut into bite size cubes 
• 24 whole basil leaves
• 1 large pot
• small mixing bowl
• large serving bowl

Feel free to skip past the picture demonstration to get straight to the listed directions. 

Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions.

While the penne is cooking, make the pasta sauce.

Add the mayonnaise, milk, vinegar, salt, pepper, and adobo to a small bowl. Mix to combine and set aside. 

Once the cook time for the pasta is up, transfer the pasta to a colander and allow all water to drain. Place the pasta in a large serving bowl and set aside.

Time to slice up the basil! Stack all 24 whole basil leaves into neat pile.

Roll the stack of basil leaves up tightly.

Use a knife to cut across roll of basil leaves, forming thin slices. This technique is called chiffonade. 

Add the sliced tomatoes, cubed gouda, and pasta sauce to the bowl of pasta. Stir until completely combined.

 Add the sliced basil last and stir until combined. Cover and refrigerate for 2 or more hours before serving. Garnish with more basil, if desired.

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Ingredients:

• 12 oz penne pasta
• 1/2 c mayonnaise
• 1/4 c whole milk
• 4 T white vinegar
• 1  1/2 tsp adobo sauce from chipotle peppers (or 1 chipotle pepper, minced)
• 1/2 tsp salt
• ground black pepper, to taste
• 10 oz  grape tomatoes, halved lengthwise
• 1/2 lb smoked gouda cheese, cut into bite size cubes 
• 24 whole basil leaves

Directions:

1. Bring a large pot of water to a boil.  Add the pasta and cook according to package instructions.
2. Meanwhile, make the pasta sauce. Combine the mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl. Set aside.
3. Stack all 24 basil leaves into a neat pile. Roll the leaves up tightly. Use a knife to slice across the roll of basil leaves, forming thin strips.
4. Once the pasta is done cooking, drain all water and add the pasta to a large serving bowl. Add the sliced tomatoes, cubed gouda, and pasta sauce. Stir until combined. Add the sliced basil and mix until combined. Cover and refrigerate for 2 or more hours before serving. Garnish with additional basil, if desired.